Mapo tofu base

Sold by Sugarlady, leading purveyor of natural and additive-free foods in Japan

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About the product

An authentic Sichuan-style mapo tofu base, seasoned with sansho pepper flowers. Spicy; made with adult consumers in mind. Contains ground meat and other ingredients for taste and texture.

There are different varieties of sansho peppers, and both “sansho peppers” and “Sichuan peppers” can be used in cooking. Sichuan peppers are used in China, and sansho peppers have come to be used in Japan.

How to prepare

To make mapo tofu, you will need 1 block (300g) of tofu.① Place this product (still frozen, still in its bag) in boiling water, and defrost for about 8 minutes. ② Cut the tofu into small, 2 to 3cm cubes, boil them in water for about 3 minutes, then remove them from the water and drain in a colander. (If using a microwave (500W), cook for 2 to 3 minutes). ③ Add the defrosted mapo base and the tofu from step ② to a frying pan, and mix gently on medium heat. When it is boiling and bubbles appear, it is done cooking. Add minced Welsh onions and other ingredients to taste.Easy preparation: Simply arrange the tofu from step ② in a bowl, add the warmed mapo base, and serve.